Greek Chicken Orzo (30 Minutes, One-Pot)

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 30 minutes

配料

1 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 ½ lb skinless boneless chicken thighs

3 tablespoons olive oil (divided)

1 ½ cups uncooked orzo

3 cups chicken stock (or broth, or water)

4 cloves garlic (minced)

8 oz cherry (grape) tomatoes (red and yellow, sliced in half)

1/2 cup kalamata olives (pitted, sliced)

1/2 cup Castelvetrano olives (or other green olives, pitted, sliced)

2 tablespoons freshly squeezed lemon juice

4 oz feta cheese (crumbled or diced into small cubes)

1 tablespoon extra virgin olive oil

1/2 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/4 cup chopped fresh basil

步骤

How to sear the chicken

Heat an empty large, high-sided, heavy-bottomed skillet (such as stainless steel or cast iron) over medium heat for 3 minutes. This allows the skillet to heat through.

Season the chicken thighs on both sides, using 1 tablespoon of olive oil to rub in the seasonings: paprika, dried oregano, salt, and freshly ground black pepper.

Add 2 tablespoons of olive oil to the skillet. Add seasoned chicken thighs. Cook the chicken on one side on medium heat for 5 minutes undisturbed.

Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it's cooked through. The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove from heat. Remove the chicken from the skillet, leaving the juices in.

Cook orzo

To the same, now empty, skillet, add uncooked orzo and minced garlic. Toast the orzo with chicken juices for about 2 minutes on medium heat, constantly stirring.

Add chicken stock and cook for about 10 minutes, uncovered, occasionally stirring to prevent the orzo from sticking to the bottom of the pan. The orzo should absorb all the liquid and be tender in about 10 minutes. You might have to add some extra liquid and/or cook longer if needed.

Add veggies

Add halved cherry tomatoes and sliced pitted olives to the skillet with cooked orzo. Add 2 tablespoons of freshly squeezed lemon juice. Stir and gently reheat on low heat—season with salt and pepper.

Make feta mixture

In a medium bowl, combine cubed or crumbled feta cheese with 1 tablespoon of olive oil, dried oregano, freshly ground black pepper, and half of the chopped fresh basil.

Assembly

Add the cooked chicken back to the skillet with the orzo and reheat. Top the chicken and the veggies with the feta cheese mixture. Top with the remaining chopped fresh basil.

营养

• 卡路里: 745 kcal
• 总脂肪: 36 g
• 饱和脂肪: 9 g
• 不饱和脂肪: 23 g
• 反式脂肪: 0.03 g
• 胆固醇: 192 mg
• 钠: 1557 mg
• 总碳水化合物: 56 g
• 膳食纤维: 4 g
• 总糖: 6 g
• 蛋白质: 50 g